I was watching a Facebook video where breakfast bread boats are made by hollowing out the bread, filling it with a whisked egg/cheese mixture then baking it. I loved this idea and was obsessing over what else would be completely delectable baked into a a warm French bread cocoon – something that belongs with bread, is eaten with bread, is better with bread – Spinach Dip!

Spinach dip has been an American favorite appetizer since the 1950’s, back when Lipton published the recipe on the back of their vegetable soup mix. History in the making. Today, spinach dip is as delicious as ever – and more delicious with the dimensional flavor of three different cheeses and even more delicious when creamy and warm nestled in warm French bread. And even more delicious when your realize just how easy it is to make!

You can wow your guests simply by hollowing out about 2 inches to create a French Bread “bread bowl…”

Mixing together spinach, sauteed onion, bell peppers, garlic, pesto and a splash of paprika that you creamify by stirring in sour cream, mayonnaise and cream cheese. And then comes glorious Parmesan cheese, sharp cheddar cheese…

Spoon spinach dip into you French bread bowl…

And blanket with mozzarella cheese…

And bake until the cheeses are golden and bubbly…

Happy dance commence.

Or I should say party dance commence because its all about the party. And this Spinach Dip Stuffed French Bread will be the life of the party. Or just the reason to party – should you need one.

Comments

Hi Jen! I actually have everything on hand to make this – just picked up a jar of basil pesto the other day to use on an escargot dish I’m making for Christmas Eve! My husband is in the kitchen as I type making French baguettes! YAY! 🙂

I just had to comment. I’ve had this page sitting in an open tab on my computer for about a week. Your photos caught my eye and my stomach has been growling ever since. Today was finally the day I went out to purchase all the ingredients I’ll need to make this wonderous recipe and I think tomorrow will be the day. I’m extremely excited. Of course, I’ll write a post about my experiences and I’ll also come back here to let you know what happened. Looking forward to it.

Do you think I could leave the pesto out or substitute it with anything else? I like pesto but I don’t normally keep it stocked because I don’t use it that much, so I don’t know if I want to buy it for only two tablespoons if not absolutely necessary.

Hi Stephanie, sorry for my delayed response as I am just getting back from Lake Powell without any service but I LOVED coming home to your comment! I am thrilled this was a hit and I especially love hearing you have enjoyed several of my recipes – yay! Thank you!

Hi Raj, yes you can leave the Worcestershire sauce out. As far as the mayo you will want to substitute it with something else – I would suggest increasing both the sour cream and cream cheese to make up for the 1/2 cup you will be leaving out. Hope this helps!

Hi Sara, I would make the dip and refrigerate it separate from the bread so the bread doesn’t get soggy. It can keep several days in the refrigerator and then add the additional cheese on top before baking. Hope this helps!

The spinach dip stuffed french bread is a favorite around my house. Everyone loves it and I make it whenever I need something to take that I know people will like. It always goes fast! Best recipe ever and I’m always asked for the recipe. Thank you for publishing it!

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